Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 250 g halloumi
· Sunflower oil
· 4 tablespoons polenta
· 1 teaspoon za’atar spice mix
· Drizzle of Greek yogurt
· Pomegranate seeds
· Chopped fresh coriander
· Sweet chilli sauce
Cut the halloumi into fingers, drizzle with a little sunflower oil, then toss in a bowl with the polenta combined with the za’atar spice mix until well coated. Heat the oil in a saucepan. When hot, shallow fry the halloumi pieces until the polenta turns crisp and the cheese becomes soft and oozy, turning when one side is golden. Serve with a drizzle of Greek yogurt and sprinkle with pomegranate seeds and chopped fresh coriander, with sweet chilli sauce for dipping.
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